The last of the pork for my cousins kids grad party are shredded and cooling down in the fridge.
I tired this procedure this time.
4 Boneless pork butt from Costco (that’s all they had still)
Was $1.50/lb
Trimmed to 1/8 inch fat cap
Tied very well with 4 strings per each but, would rather have bone-in and avoid this step
1/2 cup rub per each butt
BBQ Rub June-6-2020
Iodized Salt 2 cup 23 %
Light Brown Sugar 2 cup 23 %
Paprika 2 cup 23 %
Black Pepper 1 cup 12 %
White Pepper 1/2 cup 6 %
Garlic 1/2 cup 6 %
Onion 1/2 cup 6 %
Kashmiri or Cayenne 4 tsp 1 %
Ground Celery Seed 4 tsp 1 %
I began the smoke with a mix of 🍎 🍏 & 🍒 wood I recently purchased from fruita
I ordered (cookshack) cut, which cost extra
The wood started on 🔥 about 45 min in, and the smoker was only at about 100F at this point, so I shut it off, pulled out the smoker box and let the smoker heat up a bit, then tried again, another 🔥
Did the same thing, and grabbed 2 of the biggest pieces of 🍒 I still had from smokin licious (double filet cut)
No fire this time
I smoked at 203F and the pork was done ✅ and completely falling at about 14 hours
Temps ranged from 174F - 188F because I did not rotate
It is very moist, but slightly mushy, will prob stick to the 210F smoking temp
I really need to figure out this 🔥 problem though. I would say I am lucky the pork does not have an acrid flavor, I caught it early enough